1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1-1/2 pounds)
1/4 teaspoon pepper
1/3 cup beef broth
1/3 cup dry red wine
1-1/2 cups diced plum tomatoes
4 teaspoons capers (optional)
3 cloves garlic, minced
1 cup uncooked orzo pasta
1/2 pound asparagus, cut into 1-inch pieces
Press pepper evenly onto beef steak. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; cook 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired. Remove from skillet; keep warm.
Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until brown bits attached to skillet are dissolved. Add tomatoes, capers, if desired, and garlic; cook and stir 6 to 7 minutes or until thickened.
Meanwhile cook pasta according to package directions using salt in the water. Add asparagus during last 3 minutes of cooking time. Drain. Toss with half of the tomato mixture.
Carve steak crosswise into slices. Serve steak over pasta. Spoon remaining tomato mixture over steak.
Nutrition information per serving: 476 calories; 11 g fat; 125 mg cholesterol; 167 mg sodium; 38 g carbohydrate; 51 g protein; 0.9 mg vitamin B6; 4.1 mcg vitamin B12; 7.1 mg iron; 10.1 mg zinc.